Spring Roast Chicken

Spring roast chicken

Cut the cost of a chicken dinner with thighs and be rewarded by juicy meat and crispy skin in this dish with asparagus, baby marrows, peas and feta.

Ingredients (4 servings)

8 chicken thighs, on the bone, skin on

2 tbsp olive oil

1 lemon, zested and cut into wedges

4 shallots, thickly sliced

4 rosemary sprigs

small pack tarragon

450g asparagus spears, trimmed

2 baby marrows, thickly sliced on the diagonal

250g peas (preferably fresh, not frozen)

100g feta, crumbled


Heat oven to 200C/180C fan/gas 6. Put the chicken thighs in a large shallow roasting tin, season and toss with the olive oil, lemon zest and wedges, shallots, rosemary and tarragon. Arrange the chicken thighs, skin-side up, and roast for 40-50 min. until the skin is crisp and golden.

Meanwhile, bring a large pan of water to the boil and cook the asparagus for 3 min. or until tender, adding the baby marrow and peas for the final minute.

Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve.

Print Friendly